Brownie Cookies

Decadently chocolatey Brownie Cookies! They’re soft yet chewy, they have an enticing crisp and crinkly exterior and the interior has the perfect fudgy moist crumb. Just like a rich brownie but in cookie form!

Chocolate Brownie Cookies

These cookies have the perfect chocolate intensity. Not too overwhelming bitter and dark but definitely a tasty step above milk chocolate. And they are easily a hundred times better than any boxed brownie mix cookie!

Around here we are completely obsessed with them and their deep complex flavor. I think they’ll quickly become a new favorite cookie at your house too, especially for those who love chocolate!

They are a quick and easy to make cookie (you can have them ready in 30 minutes) and they always will satisfy those chocolate cravings!

Two of the best classic desserts come together to create one unforgettable treat. Premium brownie flavor in fun individual cookie form.

What’s not to love?

Brownie Cookie Recipe Ingredients

• 1/2 cup (72g) unbleached all-purpose flour (scoop and level to measure)
• 1/4 cup (22g) Dutch process cocoa powder (scoop and level to measure, sift if clumpy)
• 1 tsp baking powder
• 1/4 tsp (heaping) salt
• 8 oz. 60% chocolate bars, chopped small
• 5 Tbsp (70g) unsalted butter, diced into pieces
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 2 large eggs (cold)
• 1.5 tsp vanilla extract

Scroll below for recipe with print option.

How to Make Brownie Cookies

1. Set oven, prepare baking sheets: Move oven racks to upper and lower third of the oven. Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper.
2. Whisk dry ingredients: In a medium mixing bowl whisk together flour, cocoa powder, baking powder and salt. Set aside.
3. Melt chocolate with butter: Place chocolate and butter in a heat proof mixing bowl (such as a glass mixing bowl), set over a saucepan with 1-inch of barely simmering water set over low heat (aka a double boiler). Bowl should not be touching water.
4. Let mixture heat, stirring constantly with a silicone spatula and scraping along bowl, until chocolate and butter are just melted. Remove from heat and let cool until just warm, about 6 to 8 minutes.
5. Whip sugars and eggs until fluffy: Meanwhile add granulated sugar, brown sugar and eggs to a large mixing bowl. Using an electric hand mixer blend together on low speed until combined then increase to high speed and whip 4 minutes until pale, fluffy and slightly thickened.
6. Blend mixtures together: Pour vanilla and slightly cooled chocolate into egg mixture and blend with hand mixer on medium-low speed until combined.
7. Add in flour mixture then blend on low speed until just combined. Scrape bowl with a silicone spatula and fold from the bottom to ensure ingredients are evenly incorporated.
8. TIP: At this point the mixture should be almost like a typical brownie batter and fairly runny but if it’s extra runny and won’t hold any sort of rounded form when a spoonful is dropped then cover bowl and chill for 20 minutes (I don’t have to do this step but there could be variances in chocolate brands and so forth so it is an option).

How to Bake Brownie Cookies

1. Drop mounds onto baking sheets: Drop dough using a (slightly heaped) 1.5 Tbsp cookie scoop onto prepared cookie sheets spacing each about 3-inches apart. You should fit 12 per cookie sheet.
2. Bake brownie cookies: Bake in preheated oven on upper and lower racks for 5 minutes. Quickly rotate pans to opposite racks then continue to bake until cookies are puffed and crackled but they should appear slightly under-baked and still be soft to the touch, about 5 to 7 minutes longer.
3. Let cool: Remove from oven and let cool on the baking sheets for 5 minutes. Then transfer to a wire rack to cool or enjoy cookies warm.

Possible Variations

• Mixture can also be made in a stand mixer bowl using a whisk attachment rather than using a hand mixer if that’s what you have (it will begin with the sugar and eggs step).
• Add a flavoring that pairs well with chocolate such as orange zest or peppermint extract.
• You can add chocolate chips to the batter (2/3 cup) for even more decadence or finish with a chocolate drizzle.
• For a sweeter less intensely chocolatey cookie finish with plenty of powdered sugar or you could even top with a frosting.
• Reduce salt in cookies to an 1/8 tsp then finish each cookie with a pinch of flakey sea salt after baking.

Helpful Tips for the Best Brownie Cookies

• Be careful not to burn the chocolate by cooking over a low heat in a double boiler and stir constantly. Another option is to even use the microwave option (heat chocolate and butter in a microwave safe mixing bowl at 50% power in 20 second increments stir between each until melted).
• Use a cookie scoop if possible for evenly sized more uniform cookies.
• If you want a nice crinkly finish on the exterior of the cookies bake the dough right away while the whipped eggs are still fluffy.
• For the best chocolate flavor stick with Dutch cocoa powder here. It is becoming more commonly available at many grocery stores or you can also buy it online.

Storage

• Store cooled brownie cookies in a well sealed airtight container.
• They will keep at room temperature for up to 4 days.
• Store in the fridge for up to 1 week (bring to room temperature before serving).
• Freeze up to 3 months.

More Chocolate Favorites to Try

• Brownies
• Chocolate Cake
• Oreo Balls
• Peppermint Brownie Cookies (with Frosting)
• Small Batch Brownies

5 from 2 votes

Print Recipe

Brownie Cookies

Decadently chocolatey cookies! They're soft yet chewy, they have an enticing crisp and crinkly exterior and the interior has the perfect fudgy moist crumb. Just like a rich brownie but in cookie form!

Servings: 24 cookies

Prep20 minutes minutes

Cook10 minutes minutes

Ready in: 30 minutes minutes

Ingredients

• 1/2 cup (72g) unbleached all-purpose flour (scoop and level to measure)
• 1/4 cup (22g) Dutch process cocoa powder (scoop and level to measure, sift if clumpy)
• 1 tsp baking powder
• 1/4 tsp (heaping) salt
• 8 oz. 60% chocolate,* chopped small
• 5 Tbsp (70g) unsalted butter, diced into pieces
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 2 large eggs (cold)
• 1.5 tsp vanilla extract

Instructions

• Move oven racks to upper and lower third of the oven. Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper.
• In a medium mixing bowl whisk together flour, cocoa powder, baking powder and salt. Set aside.
• Place chocolate and butter in a heat proof mixing bowl (such as a glass mixing bowl), set over a saucepan with 1-inch of barely simmering water set over low heat (aka a double boiler). Bowl should not be touching water.
• Let mixture heat, stirring constantly with a silicone spatula and scraping along bowl, until chocolate and butter are just melted. Remove from heat and let cool until just warm, about 6 to 8 minutes.
• Meanwhile add granulated sugar, brown sugar and eggs to a large mixing bowl. Using an electric hand mixer blend together on low speed until combined then increase to high speed and whip 4 minutes until pale, fluffy and slightly thickened.
• Pour vanilla and slightly cooled chocolate mixture into egg mixture and blend with hand mixer on medium-low speed until combined.
• Add in flour mixture then blend on low speed until just combined. Scrape bowl with a silicone spatula and gently fold from the bottom to ensure ingredients are evenly incorporated.
• At this point the mixture should be almost like a typical brownie batter and fairly runny but if it's extra runny and won't hold any sort of rounded form when a spoonful is dropped then cover bowl and chill for 20 minutes (I don't have to do this step but there could be variances in chocolate brands and so forth so it is an option).
• Drop mixture using a (slightly heaped) 1.5 Tbsp cookie scoop onto prepared cookie sheets spacing each about 3-inches apart. You should fit 12 per cookie sheet.
• Bake in preheated oven on upper and lower racks for 5 minutes. Quickly rotate pans to opposite racks then continue to bake until cookies are puffed and crackled but they should appear slightly under-baked and still be soft to the touch, about 5 to 7 minutes longer.
• Remove from oven and let cool on the baking sheets for 5 minutes. Then transfer to a wire rack to cool or enjoy cookies warm. If you'd like extra sweetness dust them with powdered sugar.

Notes

*With some brands this is considered bittersweet chocolate. Other brands it's semi-sweet chocolate. I use Ghirardelli 60% bittersweet chocolate bars here.

Nutrition Facts

Brownie Cookies

Amount Per Serving

Calories 127 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 22mg7%

Sodium 29mg1%

Potassium 100mg3%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 100IU2%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Dessert

Cuisine: American

Keyword: Brownie Cookie Recipe, Brownie Cookies

Author: Jaclyn